There’s something special about the smell of lemon and pistachio baking together. It’s fresh, nutty, and just so bright. The first time I made this cake, my whole kitchen smelled like sunshine.

It’s soft, moist, and has that perfect mix of tangy lemon and crunchy pistachio. I love how each bite feels light but rich at the same time. It’s the kind of cake that makes everyone ask for seconds.

If you like desserts that taste elegant but feel easy, this one’s for you. A little zest, a handful of pistachios, and you’ve got something truly special. It’s perfect for spring days, tea time, or any moment that needs a little brightness.

So, grab your lemons and pistachios—let’s bake together. I promise, one slice of this Lemon Pistachio Cake will make your day a little sweeter.

Why You’ll Love This Recipe

Citrus and Nutty Bliss: The combination of fresh lemon and pistachios is a match made in heaven. The cake has a bright, zesty flavor that’s balanced perfectly by the richness of pistachios.
Creamy and Dreamy Frosting: The cream cheese frosting is smooth, luscious, and not overly sweet, offering a delicious contrast to the lightness of the cake.
Simple Yet Elegant: It looks as though it took hours to prepare, but this cake is incredibly easy to make!
Perfect for Any Occasion: Whether you’re celebrating a birthday, having a family gathering, or simply indulging in a weekend treat, this cake is sure to impress.
Make-Ahead Friendly: The flavors of this cake only get better with time, so you can easily prepare it the day before your event or meal.
All-Around Crowd Pleaser: Whether you’re serving it to guests or enjoying it with your family, this cake is bound to leave everyone asking for the recipe.

Required Kitchen Tools

Before we dive into the ingredients and instructions, here’s a quick rundown of the tools you’ll need to make this recipe:

2 8-inch round cake pans – These will be used to bake the cake layers.
Electric mixer (or stand mixer) – To beat the batter and make that smooth frosting.
Whisk – For mixing dry ingredients.
Sifter – To sift flour, baking powder, and baking soda together for a smooth, lump-free batter.
Rubber spatula – To fold ingredients in gently, ensuring everything is well combined.
Measuring cups and spoons – Accuracy in your measurements ensures perfect results.
Cooling rack – To cool the cake layers before frosting.
Piping bag (optional) – For an extra decorative touch when applying the frosting.

Ingredients

This is what you’ll need to bring together the star ingredients of this recipe:

For the Pistachio Cake Batter

1 cup (142g) all-purpose flour: The base of the cake that creates the structure.
1 teaspoon baking powder: To help the cake rise to perfection.
¼ teaspoon baking soda: Adds fluffiness to the cake.
¼ teaspoon salt: A pinch of salt enhances the flavor and balances the sweetness.
1 teaspoon matcha powder (optional): This adds a touch of green color and a subtle earthy flavor that complements pistachios.
¾ cup (150g) granulated sugar: For the sweetness.
⅓ cup (40g) finely ground roasted salted pistachios: This adds a nutty flavor and texture to the cake. If you prefer, you can use unsalted pistachios.
¼ cup (60ml) olive oil or sunflower oil: Keeps the cake moist.
1 large egg at room temperature: Acts as a binder and provides richness to the cake.
½ cup (120ml) full-fat plain yogurt: Adds moisture and helps create a soft, tender crumb.
1 tablespoon lemon zest: Fresh zest adds a burst of lemony fragrance and flavor to the cake.
¼ cup (60ml) whole milk at room temperature: Provides moisture and helps balance the batter.
½ teaspoon pure vanilla extract: For a little extra sweetness and depth of flavor.
¼ teaspoon pure almond extract: This gives a subtle nutty undertone, complementing the pistachios.

For the Cream Cheese Frosting

½ cup (125g) very soft cream cheese: This gives the frosting a smooth, creamy texture.
⅔ cup (160ml) 35% heavy whipping cream: Adds richness and makes the frosting fluffy.
4 tablespoons (50g) granulated sugar: Sweetens the frosting just enough to balance the tanginess of the cream cheese.
1 teaspoon (5ml) fresh lemon juice: Enhances the lemon flavor and adds a fresh zing.
½ teaspoon pure vanilla extract: For a touch of vanilla sweetness to balance the tang.

Step-by-Step Instructions

1. Preheat the Oven & Prepare the Pans

Preheat your oven to 350°F (175°C). While the oven is heating, lightly grease two 8-inch round cake pans with butter or cooking spray. You can also line the bottoms of the pans with parchment paper for easy cake removal.

2. Sift and Mix Dry Ingredients

In a medium-sized bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This step ensures there are no lumps and that all the dry ingredients are evenly distributed. If you’re using matcha powder for added color and flavor, sift it along with the dry ingredients.

3. Grind the Pistachios

Finely grind the roasted, salted pistachios in a food processor or blender. This will ensure that the pistachios incorporate smoothly into the batter. You’ll need about 40g (⅓ cup) of ground pistachios. Be careful not to process them too much, as you don’t want to turn them into pistachio butter!

4. Mix Wet Ingredients

In a separate large bowl, whisk together the granulated sugar and ground pistachios. Add the olive oil (or sunflower oil), and mix until combined. Add the egg, yogurt, milk, vanilla extract, almond extract, and lemon zest, whisking until smooth and fully combined.

5. Combine Wet and Dry Ingredients

Gradually add the dry ingredients into the wet ingredients, mixing gently with a rubber spatula or wooden spoon. Be careful not to overmix, as this can result in a dense cake. Mix just until all the ingredients are incorporated, and the batter is smooth.

6. Pour the Batter into Pans

Divide the batter evenly between the two prepared cake pans. Use a spatula to smooth the tops of the batter.

7. Bake the Cake

Place the cake pans in the preheated oven and bake for 25-30 minutes. Start checking for doneness around the 25-minute mark by inserting a toothpick into the center of the cakes. If it comes out clean or with a few moist crumbs, the cakes are ready.

8. Cool the Cakes

Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. After that, carefully turn the cakes out onto a cooling rack and let them cool completely before frosting.

9. Prepare the Cream Cheese Frosting

While the cakes cool, make the cream cheese frosting. In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add the heavy cream and continue to beat until the frosting becomes light and fluffy. Add the granulated sugar, lemon juice, and vanilla extract, and beat until fully combined. The frosting should be thick and smooth.

10. Frost the Cake

Once the cakes are completely cool, place one cake layer on a serving platter. Spread a generous layer of cream cheese frosting over the top. Place the second cake layer on top and frost the entire cake with the remaining frosting.

For a decorative touch, you can sprinkle chopped pistachios on top of the cake or pipe some frosting decoratively around the edges. I love using a piping bag to create a pretty swirl design on top, but this step is entirely optional.

How to Serve Lemon Pistachio Cake

This cake is best served at room temperature, which allows the flavors to shine. It pairs wonderfully with a cup of tea or coffee, making it an ideal dessert for afternoon gatherings or special occasions. Here are a few serving ideas:

For a Birthday Party: This cake can be the centerpiece of any celebration. The combination of citrus and pistachios is both fresh and indulgent, making it an ideal birthday treat.
For Tea Time: The light, refreshing flavors make this cake perfect for serving alongside your favorite hot beverage. Add some lemon slices and a sprig of mint for a beautiful touch.
For a Family Gathering: This cake is an excellent dessert for any family gathering or holiday meal. It’s simple to make in advance and will easily feed a crowd.

Storing the Cake

If you have leftovers (although I doubt you will!), store the cake in an airtight container in the refrigerator for up to 4 days. The cake will stay moist and fresh, and the frosting will remain creamy. Before serving, let it come to room temperature for the best flavor and texture.

Nutritional Information

Here’s a general breakdown of the nutrition for a slice of this Lemon Pistachio Cake (based on 12 slices):

Nutrient	Amount per Serving
Calories	320 kcal
Carbohydrates	35g
Protein	4g
Fat	18g
Saturated Fat	4g
Fiber	2g
Sugar	21g
Sodium	160mg

Conclusion:

This Lemon Pistachio Cake is a true showstopper. The moist, flavorful cake combined with the tangy cream cheese frosting creates a delightful dessert that everyone will love. The balance of bright lemon and nutty pistachios makes each bite an unforgettable experience. Whether you’re preparing it for a special event or enjoying a slice with a cup of tea, this cake is sure to impress. Give it a try, and I’m sure it’ll become one of your favorite recipes!